Golden Memories in a Cast-Iron Skillet
If you grew up in the South, chances are you remember the sound of oil gently popping in Grandma’s old cast-iron skillet and that unmistakable smell of something crispy and good filling the kitchen. Fried chicken gizzards were more than just a meal — they were an experience. Grandma never wasted a thing, and those humble little gizzards turned into pure gold when she got her hands on them. She’d soak them in buttermilk, roll them in seasoned flour, and fry them until every piece was tender inside and crackling crisp outside.
I can still picture her leaning over the stove, apron tied just so, tapping the spoon on the skillet’s edge as she checked for that perfect golden brown. The cousins would hover near the table, waiting for her to give the nod that the first batch was ready. We’d grab a plate, sprinkle on a little salt, and dip those gizzards in peppered gravy or hot sauce before they even had time to cool.
There was something magical about how Grandma turned a thrift cut into comfort food that could feed a crowd. Every bite tasted of love, patience, and tradition. Today, I’m sharing that same recipe — crispy, flavorful, and deeply Southern — so you can bring a little bit of that old-fashioned kitchen warmth back to your table.
Ingredients for Crispy Fried Chicken Gizzards
1 ½ pounds chicken gizzards, cleaned and trimmed
1 cup buttermilk
1 large egg
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika (optional, for color)
½ teaspoon cayenne pepper (optional, for spice)
Vegetable oil, for deep frying
Step-by-Step Instructions – How to Make Grandma’s Crispy Fried Chicken Gizzards
Clean the gizzards well.
Start by rinsing the chicken gizzards under cold water. Trim away any silver skin or extra fat you see — Grandma always said a clean gizzard fries prettier. If they seem a little large, you can slice them in half for quicker cooking.
Tenderize before frying.
Place the cleaned gizzards in a saucepan, cover with water, and add a pinch of salt. Bring to a gentle boil, then lower the heat and simmer for about 30 minutes. This helps soften them so they’re tender on the inside instead of chewy. Drain well and let them cool slightly.
Soak in buttermilk.
In a large bowl, whisk together the buttermilk and egg. Add the warm gizzards, making sure each piece is coated. Cover and refrigerate for at least 1 hour (or up to overnight). This is Grandma’s trick for flavor and tenderness — the buttermilk works magic.
Prepare the seasoned flour.
In a shallow bowl, mix flour with salt, pepper, garlic powder, onion powder, paprika, and cayenne if using. Stir well so the seasoning spreads evenly.
Coat the gizzards.
Remove the gizzards from the buttermilk one at a time, letting any excess drip off. Dredge them in the seasoned flour until they’re fully coated. For an extra-crunchy crust, dip them back into the buttermilk and dredge once more — a double coat was Grandma’s secret weapon.
Heat the oil.
Pour vegetable oil into a deep skillet or Dutch oven until it’s about 2 inches deep. Heat it over medium-high until the temperature reaches around 350°F (you can test with a pinch of flour — it should sizzle right away).
Fry in batches.
Carefully drop in a few gizzards at a time, making sure not to overcrowd the pan. Fry for about 3 to 4 minutes per side, or until deep golden brown and crisp all over. The sound of that gentle crackle will tell you they’re just about perfect.
Drain and rest.
Remove fried gizzards with a slotted spoon and place them on a wire rack or paper towel–lined plate. Sprinkle lightly with salt while hot to lock in that flavor.
Serve hot and proud.
These gizzards are best enjoyed fresh from the skillet — golden, crunchy, and tender in the middle. Pair them with mashed potatoes, creamy coleslaw, or white gravy for a true taste of Southern comfort.
Pro Tips & Variations – Secrets from Grandma’s Kitchen
Tenderness is key. If you skip the simmering step, the gizzards can turn tough and rubbery. Boiling them first in salted water softens the muscle and gives you that melt-in-your-mouth center beneath the crispy shell.
Season every layer. Grandma used to say, “If you don’t season the flour, you’re just frying air.” Be generous with salt, pepper, and garlic powder — the coating should taste good on its own before it even hits the oil.
Double-dipping makes magic. For an extra-crunchy crust, dip the gizzards back in the buttermilk and dredge again in the flour. The thicker coating locks in the juices and gives that satisfying crackle when you bite in.
Don’t rush the oil. Keep your temperature steady around 350°F. Too hot and they’ll brown before cooking through; too cool and they’ll soak up oil. A candy thermometer (or Grandma’s “flour sizzle test”) works wonders.
Use cast iron if you can. Nothing fries like cast iron. It holds heat evenly and keeps the crust crisp without burning.
Add a spicy twist. Mix cayenne, smoked paprika, or hot sauce into the buttermilk soak for fiery Southern heat.
Make it Cajun-style. Add a teaspoon of Creole seasoning to the flour and serve with remoulade for a Louisiana-inspired touch.
Air-fryer option. Lightly coat the gizzards with oil and air fry at 375°F for 10–12 minutes, shaking halfway through. You’ll lose a bit of that deep-fried flavor, but they’ll still be crisp and lighter on oil.
Serving idea. Pile them high beside creamy mashed potatoes, spoonfuls of brown gravy, and a side of coleslaw or buttered corn. A drizzle of hot sauce never hurt, either.
Leftovers reheat best in the oven. Skip the microwave; it softens the crust. Warm at 375°F for 10 minutes to bring back that just-fried crunch.
Storage & Reheating – Keeping That Southern Crunch Alive
Let your fried gizzards cool completely before storing — sealing them while warm makes the crust soggy. Place them in an airtight container lined with paper towels to absorb extra oil. They’ll keep safely in the refrigerator for up to 3 days.
To reheat, skip the microwave (it ruins the crunch). Instead, spread them on a baking sheet and warm in a 375°F oven for about 10–12 minutes or until crisp again. For smaller batches, an air fryer at 360°F works beautifully. If you’d like to freeze them, wrap each cooled gizzard in parchment, place in a freezer bag, and store for up to 2 months. Reheat directly from frozen — no thawing needed — until piping hot and golden once more.
Serving Suggestions & Pairings – What to Serve with Fried Chicken Gizzards
When Grandma fried gizzards, she never served them alone. They always came with a spread that turned a simple supper into something worth remembering. For the truest Southern experience, start with a big helping of mashed potatoes and country gravy — creamy, peppery, and perfect for dipping those golden gizzards. A side of buttery corn on the cob or slow-cooked green beans with bacon adds that farm-fresh balance to the plate.
For something cool and crunchy, coleslaw or cucumber salad works wonders against the heat and richness of the fried crust. You can also serve them with buttermilk biscuits or a slice of skillet cornbread for a complete comfort meal. If you like a little kick, drizzle with Louisiana hot sauce or serve with a small bowl of spicy honey for dipping — Grandma used to make both, depending on her mood that day.
And don’t forget the drinks: a tall glass of sweet iced tea or cold lemonade rounds everything out. Whether you’re serving them at a Sunday lunch, a family fish fry, or tailgate, fried chicken gizzards are best shared — hot, crunchy, and full of love.
Frequently Asked Questions (FAQs):
Can I make fried chicken gizzards ahead of time?
Yes! You can boil and soak the gizzards in buttermilk a day in advance. When ready to serve, dredge and fry them fresh for that perfect crunch.
Why do you boil chicken gizzards before frying?
Boiling helps tenderize the tough muscle fibers so the gizzards stay soft inside after frying. It’s the secret to getting that crispy-on-the-outside, tender-on-the-inside texture Grandma loved.
Can I use chicken hearts or livers instead?
Absolutely. The same coating and frying method works for chicken hearts and livers — just adjust the cook time slightly since they’re smaller.
What oil is best for frying?
Use vegetable, peanut, or canola oil — they handle high heat well and won’t overpower the flavor.
Can I freeze fried gizzards?
Yes. Let them cool completely, then freeze in an airtight bag for up to 2 months. Reheat directly from frozen in a 375°F oven until hot and crisp again.
Are fried chicken gizzards healthy?
In moderation, yes. Gizzards are packed with protein, iron, and zinc. Just remember they’re fried, so enjoy them as a comforting treat.